MUST BITTER

Between the end of the 19th and the beginning of the 20th century, the first aperitifs were produced using Moscato as an ingredient, given the lack of sugar. MUST BITTER BIANCO is produced using Moscato d'Asti DOCG from the Piedmont hills combined with medicinal botanicals of ancient remedies. The sweetness of the product is given exclusively by the Moscato of the territory. MUST BITTER BIANCO is really unique: in fact, it is the only Bitter produced with more than 70% from a DOP wine (Moscato d'Asti DOCG) and with aromatic herbs of the territory. The selected ingredients of the territory (Moscato d'Asti DOCG and botanicals) combined with traditional and artisanal processing techniques give the product a double and indisputable uniqueness that is found in the organoleptic sensations of MUST BITTER BIANCO.

THE RECIPE
Between the end of the 19th and the beginning of the 20th century, the first aperitifs were produced using Moscato as an ingredient, given the lack of sugar.
MUST BITTER BIANCO is produced using Moscato d’Asti DOCG from the Piedmont hills combined with medicinal botanicals of ancient remedies. The sweetness of the product is given exclusively by the Moscato of the territory. MUST BITTER BIANCO is really unique: in fact, it is the only Bitter produced with more than 70% from a DOP wine (Moscato d’Asti DOCG) and with aromatic herbs of the territory. The selected ingredients of the territory (Moscato d’Asti DOCG and botanicals) combined with traditional and artisanal processing techniques give the product a double and indisputable uniqueness that is found in the organoleptic sensations of MUST BITTER BIANCO.


la Canellese Vermut utilizza solo genziana di prima qualità

GENZIANA
Genziana lutea

la Canellese Vermut utilizza solo alloro di prima qualità

ALLORO
Laurus nobilis

la Canellese Vermut utilizza solo assenzio romano di prima qualità

ASSENZIO ROMANO
Artemisia absinthium

 

la Canellese Vermut utilizza solo ginepro di prima qualità

GINEPRO
Juniperus communis

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